Almonds are rich in calcium, iron and phosphorous. I recommend buying raw almonds from the farmers market since almonds at grocery stores have been pasteurized, killing their enzymes. For variety, you can experiment by substituting hazelnuts, pumpkin seeds or brazil nuts for the almonds.

1 cup raw almonds, soaked overnight

4 cups coconut water or purified water

1 cup water

Pinch of Himalayan salt or Celtic sea salt

Directions: Process all ingredients in a blender until smooth; strain through fine sieve or nut milk bag. Rinse blender, pour milk back into blender with, pinch of salt and your choice of the optional cinnamon, vanilla (if you choose to use them) and blend until incorporate. Pour ½ the milk into a glass and enjoy. The remaining milk will keep for two days in the refrigerator.

Chlorophyll is the green pigment found in plants and algae that allows photosynthesis to occur, enabling plants to derive energy from light. But it’s also a great natural defense against the effects of stress and great for boosting the immune system and cleansing the body’s “elimination systems”– the digestive track, the liver and the blood. Read more →